Main ingredients: 500 grams of fan bone, 1000 grams of straight bone, 500 grams of tailbone, 500 grams of broken bone, 1 small tie of green onion knot, 1 small piece of ginger, 50 grams of wine, 5 kilograms of water.

First step: put the bones into warm water, use a rag to wash the bones root by root fresh, especially the blood foam in the bone seam, impurities, are to be wiped off the cleaning.

The second step: the straight through the bone split, split two pieces, into the pot (I use a casserole here, because my wife said that in addition to the casserole stewed meat, she would not consider eating), add green onions, ginger, and then into the cold water, cold water is best to one-time add enough.

The third step: boil with high heat, skim off the floating foam (depending on the quality of the meat, you may have to skim 1-2 times), turn to low heat and slowly increase the temperature of the stew.

Step 3: After skimming off the floating foam (according to the quality of the meat, you may have to skim 1-2 times), turn the fire to simmer, and then pour in the appropriate amount of wine (according to the amount of wine ... Hehehe kidding) 50K or so.

The fourth step: from the point of view of nutritional access to Kao Liang, in the water boiled can be appropriate amount of vinegar, because the vinegar can make the bones of phosphorus, calcium dissolved into the soup; at the same time, do not prematurely put salt, because salt can make the meat contained in the water quickly run out, will accelerate the protein coagulation, affecting the freshness of the soup.

Step 5: Stew until 2-3 hours after the soup, that is, complete the soup!